Peking Beef and Pepper Stir-fry |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is quick and easy. Tastes great with cooked noodles. Ingredients:
12 ounces rump steak or 12 ounces sirloin steaks, sliced into strips |
2 tablespoons soy sauce |
2 tablespoons medium sherry |
1 tablespoon cornflour |
1 teaspoon brown sugar |
1 tablespoon sunflower oil |
1 tablespoon sesame oil |
1 clove garlic, finely chopped |
1 tablespoon grated fresh gingerroot |
1 red bell pepper, seeded and sliced |
1 yellow bell pepper, seeded and sliced |
4 ounces sugar snap peas |
4 spring onions, cut into 2 inch lengths |
4 tablespoons water |
Directions:
1. In a large bowl, mix together the steak strips, soy sauce, sherry, cornflour, and brown sugar.
2. Cover and leave for 30 minutes to marinate.
3. Heat sunflower and sesame oils in a preheated wok.
4. Add garlic and ginger root.
5. Stir-fry for 30 seconds.
6. Add the peppers, sugar snap peas and spring onions.
7. Stir-fry for 3 minutes.
8. Add the beef, together with the marinade juices to the wok and stir-fry for a further 3 to 4 minutes.
9. Pour in the water and stir till the sauce has thickened slightly.
10. Serve immediately.
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